Red Velvet Crinkle Cookies
These festive Red Velvet Crinkle Cookies are soft, chewy, and topped with powdered sugar, making them a perfect treat for any celebration.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour I prefer King Arthur Flour for its consistency.
- 1/2 cup unsweetened cocoa powder Dutch-processed cocoa gives a deeper flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar Light or dark; I love using light for a milder taste.
- 3/4 cup vegetable oil Can substitute with canola oil.
- 2 large eggs Room temperature for better mixing.
- 1 teaspoon vanilla extract Use real vanilla for best flavor.
- 1 tablespoon red food coloring Gel food coloring is preferred for vibrancy.
- Powdered sugar for rolling Powdered sugar for rolling Always use freshly sifted for a light dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth and well-mixed.
- Beat in the eggs, vanilla extract, and red food coloring to the sugar mixture until fully combined and smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined; do not over-mix.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until well coated.
Baking
- Place the balls on the prepared baking sheet, leaving space between each.
- Bake for 12-14 minutes, or until the edges are set and the tops are crinkly.
- Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack.
Serving
- Serve alongside a glass of milk or add a scoop of vanilla ice cream.
Notes
These cookies can be stored at room temperature in an airtight container for up to a week. They can also be frozen individually wrapped for up to 3 months.